Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop

Svend Laulund; Aat Ledeboer; Esben Laulund

doi:doi:10.11648/j.ijmb.20220704.11

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Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop

Svend Laulund, Aat Ledeboer, Esben Laulund

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 4)

Received: 28 July 2022 Accepted: 19 August 2022 Published: 21 October 2022

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Abstract

The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.

Published in	International Journal of Microbiology and Biotechnology (Volume 7, Issue 4)
DOI	10.11648/j.ijmb.20220704.11
Page(s)	159-162
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Fermentation, Food Production, Preservation, EU Food Regulation

References

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[3]	Bourdichon, F., Arias, E., Babuchowski, A., Bückle, A., Dal Bello, F., & Dubois, A. et al. (2021). The forgotten role of food cultures. FEMS Microbiology Letters, Vol. 368, No. 14 https://doi.org/10.1093/femsle/fnab085
[4]	Chassard, C. Personal communication LABIP Expert Workshop, Bruges, 2021.
[5]	European Commission (2020). Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions. A Farm to Fork Strategy for a fair, healthy, and environmentally friendly food system. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A52020DC0381
[6]	European Commission DG Environment (2022). Chemical strategy. https://environment.ec.europa.eu/strategy/chemicals-strategy_en
[7]	European Commission, Directorate-General for Health and Food Safety (2018). Market study on date marking and other information provided on food labels and food waste prevention: final report, Publications Office. https://data.europa.eu/doi/10.2875/808514
[8]	EFSA Panel on Biological Hazards (BIOHAZ) (2018). Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU. EFSA Journal 2018; 16 (1): 5134. doi: 10.2903/j.efsa.2018.5134.
[9]	Food and Agriculture Organization of the United Nations, Global Food Losses and Food Waste. Extent, Causes and Prevention. (2011) https://www.fao.org/fileadmin/user_upload/suistainability/pdf/Global_Food_Losses_and_Food_Waste.pdf
[10]	IDF (2019). Factsheet 7/2019 Bioprotection. https://shop.fil-idf.org/products/idf-factsheet-007-2019-bioprotection
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[12]	Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January (2002) laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=celex%3A32002R0178
[13]	Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December (2008) on food additives. https://eurex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0016:0033:en:PDF
[14]	Salque, M., Bogucki, PI., Pyzel, J., Sobkowiak-Tabaka, I., Grygiel, R., Szmyt, M., & Evershed, RP. (2013). Earliest evidence for cheese making in the sixth millennium BC in northern Europe. Nature 493, 522-525. doi: 10.1038/nature11698.
[15]	Siedler, S., Holm Rau, M., Bidstrup, S., Vento, J. M., Dissing Aunsbjerg, S. & Bosma, E. F. et al. (2020). Competitive Exclusion Is a Major Bioprotective Mechanism of Lactobacilli against Fungal Spoilage in Fermented Milk Products. Appl Environ Microbiol 86: e02312-19. https://doi.org/10.1128/AEM.02312-19
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APA Style

Svend Laulund, Aat Ledeboer, Esben Laulund. (2022). Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. International Journal of Microbiology and Biotechnology, 7(4), 159-162. https://doi.org/10.11648/j.ijmb.20220704.11

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ACS Style

Svend Laulund; Aat Ledeboer; Esben Laulund. Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. Int. J. Microbiol. Biotechnol. 2022, 7(4), 159-162. doi: 10.11648/j.ijmb.20220704.11

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AMA Style

Svend Laulund, Aat Ledeboer, Esben Laulund. Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. Int J Microbiol Biotechnol. 2022;7(4):159-162. doi: 10.11648/j.ijmb.20220704.11

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@article{10.11648/j.ijmb.20220704.11,
  author = {Svend Laulund and Aat Ledeboer and Esben Laulund},
  title = {Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {4},
  pages = {159-162},
  doi = {10.11648/j.ijmb.20220704.11},
  url = {https://doi.org/10.11648/j.ijmb.20220704.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220704.11},
  abstract = {The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.},
 year = {2022}
}

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TY  - JOUR
T1  - Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop
AU  - Svend Laulund
AU  - Aat Ledeboer
AU  - Esben Laulund
Y1  - 2022/10/21
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220704.11
DO  - 10.11648/j.ijmb.20220704.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 159
EP  - 162
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220704.11
AB  - The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.
VL  - 7
IS  - 4
ER  -

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Author Information

Svend Laulund

Chr Hansen A/S, Hoersholm, Denmark
Aat Ledeboer

Lactic Acid Bacteria Industrial Platform, Rotterdam, The Netherlands
Esben Laulund

Chr Hansen A/S, Hoersholm, Denmark

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Plain Text BibTeX RIS

APA Style

Svend Laulund, Aat Ledeboer, Esben Laulund. (2022). Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. International Journal of Microbiology and Biotechnology, 7(4), 159-162. https://doi.org/10.11648/j.ijmb.20220704.11

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ACS Style

Svend Laulund; Aat Ledeboer; Esben Laulund. Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. Int. J. Microbiol. Biotechnol. 2022, 7(4), 159-162. doi: 10.11648/j.ijmb.20220704.11

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AMA Style

Svend Laulund, Aat Ledeboer, Esben Laulund. Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop. Int J Microbiol Biotechnol. 2022;7(4):159-162. doi: 10.11648/j.ijmb.20220704.11

Copy | Download

@article{10.11648/j.ijmb.20220704.11,
  author = {Svend Laulund and Aat Ledeboer and Esben Laulund},
  title = {Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {4},
  pages = {159-162},
  doi = {10.11648/j.ijmb.20220704.11},
  url = {https://doi.org/10.11648/j.ijmb.20220704.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220704.11},
  abstract = {The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.},
 year = {2022}
}

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TY  - JOUR
T1  - Preservation Through Fermentation, a Natural and Sustainable Process – Opportunities, Risks and Regulation: Opinion from LABIP Expert Workshop
AU  - Svend Laulund
AU  - Aat Ledeboer
AU  - Esben Laulund
Y1  - 2022/10/21
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220704.11
DO  - 10.11648/j.ijmb.20220704.11
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 159
EP  - 162
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220704.11
AB  - The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.
VL  - 7
IS  - 4
ER  -

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